Trout soup to màsino
Instructions
From trout you obtain the threads that are golden to the floured butter and Sage.
With the remains of the fish to prepare the broth by joining a carrot, a celery stalk, an onion and two bay leaves.
Aside from you soffriggano two carrots, two onions and two stalks of celery; then, join to sauté the stock passed to sieve, a spoonful of fresh or peeled tomatoes, a pinch of oregano, half a glass of dry white wine, a pinch of pepper, salt and a good handful of thyme and Marjoram leaves.
Let the broth simmer for at least an hour, tying it with half a teaspoon of flour previously dissolved in a couple of tablespoons of cream.
When the broth is ready, pour over trout fillets (formerly Golden in butter), taking all simmer for ten minutes.
When serving to prepare the croutons of bread passed to butter.
Ready, pour over the delicate soup, after having sprinkled a beat of parsley.
Ingredients and dosing for 4 persons
- 800 g of stream trout
- Butter
- Olive oil
- 2 onions
- 2 carrots
- 2 stalks of celery
- Thyme
- Marjoram di monte
- 1 pinch of oregano
- 1 pinch of pepper
- Salt
- 1 tablespoon of fresh tomatoes or peeled
- Some slices of golden bread with butter
- Sage
- Laurel
- 1/2 cup of dry white wine
- 1/2 tablespoon of flour
- 2 tablespoons of cream
- Parsley